Corn Chowder Recipe
User Reviews
5
Corn Chowder Recipe
Description
The Corn Chowder Recipe starts with crisp cooked bacon, whose drippings provide a smoky base flavor and fat for sautéing diced onions and celery. Potatoes, dried thyme, bay leaf, black pepper, and chicken broth are added and simmered until the potatoes soften. Fresh or frozen corn kernels are then cooked into the soup briefly to retain slight sweetness and texture.
Milk and heavy cream are whisked separately and added to the broth to create a creamy consistency. A portion of the soup is blended smooth and returned to the pot to thicken the chowder while leaving chunky texture from the remaining vegetables. The bay leaf is discarded at the end, and some bacon is stirred in while reserving some for garnish. This chowder is hearty and comforting with a balance of creamy and smoky notes.
This chowder can be reheated gently on the stovetop or microwave. For freezing, omit the dairy during initial preparation and add it back when reheating to maintain texture.
Ingredients
- 6 lices Bacon chopped
- ½ medium onion diced
- ½ cup celery sliced
- 1 ½ cups potato peeled and diced
- ¾ teaspoon thyme dried leaves
- 1 bay leaf
- black pepper to taste
- 2 cups chicken broth
- 3 cups corn kernels fresh or frozen
- 1 cup milk
- ½ cup heavy whipping cream
Instructions
- In a skillet, cook bacon until crisp. Set aside to drain, reserving 2 tablespoons of drippings.
- In a large pot, heat the reserved drippings. Saute onion and celery over medium heat until tender, about 5 minutes.
- Add potato, thyme, bay leaf, pepper, and chicken broth. Bring to a boil, then reduce heat, cover, and let simmer for 8 minutes or until potatoes are tender.
- Add corn and simmer for 2 to 3 minutes for fresh corn, or 5 to 6 minutes for frozen corn.
- Whisk together milk and cream, and add it to the soup mixture. Bring to a boil, stirring constantly. Reduce to a simmer for 2 minutes to thicken. Remove bay leaf and discard.
- Remove 2 to 3 cups of soup and blend. Stir blended mixture back into the soup.
- Remove the pot from heat and stir in half of the bacon. Ladle into bowls and garnish with remaining bacon and green onions.
Notes
- Store leftover chowder in the refrigerator for up to 3 days and reheat on the stove or in a microwave.
- To freeze, prepare the chowder without dairy; defrost and add milk and cream during reheating to preserve texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 246 kcal
% Daily Value*
| Calories | 246 | 12% |
| Carbohydrates | 30g | 10% |
| Protein | 9g | 18% |
| Fat | 12g | 18% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 34mg | 11% |
| Sodium | 457mg | 19% |
| Potassium | 562mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 632IU | 13% |
| Vitamin C | 16mg | 18% |
| Calcium | 82mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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